2. Decrease the temperature so that the water reduces to a rapid simmer and gently lower the eggs into the water one at a time.

3. Cook the eggs for 5-7 minutes: 5 minutes for a yolk that is still runny and 7 minutes for a yolk that is barely set.
4. Drain the eggs and run them under cold tap water for 30-60 seconds.

5. To eat, use a knife or egg-cutter to take the cap off the tip of the egg and eat it straight from the shell, preferably with plenty of toast for dipping. More firmly-cooked eggs can be cracked (carefully!) and peeled like a hardboiled egg. All soft-boiled eggs should be cooked to order and eaten immediately.

Hit up the link below for additional tips on preparing the eggs, including some helpful tricks from their kitchen-minded commenters.